Tag Archives: red cabbage

Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Difficulty: easy
  • Print

Butter Bean Salad







There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients


1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste


  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.


A Very Purple Salad

A Very Purple Salad

  • Servings: 1-2
  • Difficulty: easy
  • Print

A Very Purple Salad








Here’s a summer friendly salad recipe which can be enjoyed on its own with a glass of white or rosé (and some bread, if you are so inclined).

It is very easy to assemble and doesn’t take much time but it does require a bit of planning since you have to marinate red cabbage, beetroot and onion.

This salad includes uncooked courgette, a first for me. I have recently developed a taste for this vegetable in its raw form (in salads) thanks to a friend.

a beautifully coloured salad which is light yet satisfying


250 Grams red cabbage

1 Beetroot

2 Onion

1 Yellow Pepper

1 Green Courgette

10-12 Cherry tomato

Juice of 2 lime/lemon

1 Tablespoon vinegar of your choice

1 Tablespoon strong mustard

1 Tablespoon olive oil

A pinch of freshly ground pepper

Salt to taste


  1. Wash and finely slice the red cabbage.
  2. Peel, wash and halve the onion. Slice in fine rings in half moon shape and separate the rings.
  3. Wash and steam the beetroot for about 7 to 8 minutes (depending on its size). You want it just a wee bit tender, not cooked.
  4. Once the beetroot has cooled down, slice it in thick matchstick like shape.
  5. Take a bowl with a lid. Throw in the sliced cabbage, onion rings and beetroot.
  6. Add the vinegar, juice of 1 lime or lemon and a pinch of salt.
  7. Toss well, cover and let this marinate for about 5 to 6 hours.
  8. When you are ready to assemble the salad, wash and halve the cherry tomato.
  9. Wash, de-core, deseed and halve the pepper. Finely slice each half.
  10. Wash and remove both ends of the courgette. Cut it in half and slice it along its length. Slice each halved length into half moon shape.
  11. In a salad bowl, throw in the pepper, cherry tomato and courgette.
  12. Add the marinated cabbage, beetroot and onion mixture.
  13. Add olive oil, mustard, juice of 1 lime or lemon, salt and pepper.
  14. Toss well and enjoy.

Mackerel Salad

Mackerel Salad

  • Servings: 1
  • Difficulty: easy
  • Print

Mackerel Salad








Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.

Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.

I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.

paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm


1 Large (or 2 small) mackerel

1-2 Teaspoons chilli sauce of your choice

100 Grams Purple cabbage

100 Grams white onion

150 Grams Broccoli

10-12 Cherry tomato

1 Sweet potato

1 Tablespoon cider vinegar

Juice of one lime or lemon

Generous pinch of freshly ground black pepper

1 Tablespoon olive oil

Salt to taste


  1. First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
  2. Wash and finely shred the cabbage.
  3. Peel, wash and finely slice the onion in half moon shape. Separate each ring.
  4. Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
  5. Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
  6. About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
  7. Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
  8. When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
  9. Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
  10. Wash and cut the broccoli.
  11. Wash the cherry tomato.
  12. In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
  13. Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
  14. Remove the sweet potato chunks to a plate and let them cool down a bit.
  15. In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
  16. Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
  17. Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
  18. Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
  19. Toss gently so that the chunks of mackerel retain their shape.
  20. Serve immediately or chill a bit before having.

Fat Free Red Cabbage, Carrot & Pea Soup

Fat Free Red Cabbage, Carrot and Pea Soup









Following the Christmas indulgence, last night I fancied a simple soup dinner.

say hello to another fat free recipe from my kooky imagination

Boiled Red Cabbage and Carrots for Fat Free Red Cabbage, Carrot and Pea SoupThe original plan was to make a soup based solely around red cabbage, a vegetable I want to eat more of. However, I was cooking for two and could only manage to get a small head of the cabbage so decided to add carrots and peas, which are currently in season.

I have read somewhere that in order to retain its original colour, you should add vinegar or lemon juice when cooking red cabbage. I didn’t do this and so it turned blue as you can see in the photo on the right.

Since I wanted to avoid oil or butter, I decided to follow the sweating-the-onions-in-salt method I had adopted in my Fat Free Four ‘C’s Soup. This time round, the only difference was that I let the onions cook for longer till they turned brown.

The onions and peas provide a nice contrasting texture in each spoonful of this creamy soup. Surprisingly, it is very filling.

The following provides two hearty servings.


1 Head small red cabbage

250 Grams Carrots

1 Cup shelled peas

3 – 4 Onions

Vegetable or chicken stock cube

Freshly ground black pepper to taste

Salt to taste


  1. First, we need to prepare the onions. Peel, wash and finely slice them, add a teaspoon of salt, cover and set aside for 4-5 hours. By the end of this time, the salt and moisture from onions would have softened them a bit
  2. When you are ready to make the soup, wash and roughly cut the cabbage retaining the core.
  3. Wash and roughly chop the carrots.
  4. Put the cabbage and carrots in a pot along with two cups of water, stock cube and a pinch of salt.
  5. Bring to boil, cover, lower heat and let this simmer for 10 minutes.
  6. Drain the vegetables retaining the liquor.
  7. Once the vegetables cool down, puree them in a blender or a food processor.
  8. Now, place the onions along with any moisture in a soup pot or equivalent.
  9. Cover and place this cookware on a very low heat and let the onions sweat in their own moisture.
  10. Let the onions cook for about 10 to 15 minutes. I used a non-stick soup pot so didn’t have to keep checking. Depending on the sort of base of your pot, you may have to keep stirring in between.
  11. Once the onions have browned a bit, wash and add the shelled peas and one cup of water.
  12. Cover and cook for 10 minutes.
  13. Open the lid and add the pureed vegetable and liquor. Check for thickness, add more water if necessary.
  14. Add freshly ground black pepper and salt to taste.
  15. Stir, cover and cook for about 10 minutes.
  16. Serve hot.

This is what my onions looked liked once they were cooked without any oil or butter.

Browning the Onions Without Oil for Fat Free Red Cabbage, Carrot and Pea Soup

Purple Cabbage Paratha/Purple Cabbage Flatbread

Purple Cabbage Paratha

Also known as red cabbage, this variety of cabbage is often used in salads, coleslaw or eaten raw.

In the last few months, I have been toying with the idea of experimenting with it and the opportunity came when my friend Meher (she who’d got me the haas avocados) gave me a head of red cabbage to play around with.

so what are you going to do with me

Asked the under-utilised vegetable. And here’s the end result – a twist on the conventional cabbage (gobi) paratha.


Half head finely grated purple cabbage

1 cup wheat flour

Half cup ragi flour (optional)

One large grated carrot (optional)

A spoonful of minced ginger and green chillies (or according to taste)

Salt to taste

1 teaspoon ajwain/carrom seeds

1 teaspoon Haldi/turmeric powder

1-2 teaspoons ghee


  1. Mix all the ingredients (except ghee) to make a pliable dough. There is no need for water, the cabbage releases sufficient moisture.
  2. Pinch balls and roll them on a floured surface.
  3. Cook in a pan with flat surface, 10 minutes each side.
  4. Smear with a smidgen of ghee and eat hot.

you can use only wheat flour if you like, ragi flour is optional but increases the nutritional content

carrots are also optional; you can use grated courgette or grated radish or stick to purple cabbage only